The Best Fresh Peach Cream Pie Recipe

(from Peachblossm’s recipe box)

Make ahead tip*: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!


Categories: dessert, pie, summer, yummy


  • For the Crust:
  • 2 packs (a little less than 3 cups) graham crackers, crushed (I prefer the Honey Maid Honey Graham Cracker. I did NOT like the Keebler brand graham crackers. I also like Trader Joe’s Graham Crackers if you can find them.
  • 1 1/2 to 2 sticks of butter, melted (you may need more if crust is still crumbly)
  • 3 tablespoons powdered sugar
  • Combine crushed graham crackers (I place mine in my food processor and I like to pulse them not totally fine, but just a little coarse), melted butter (just enough for it to hold together well when pressed), and powdered sugar, and mix well (or pulse toge
  • *If the crust is having a hard time holding together, you may need a little more melted butter. You may have a little extra graham cracker crust. You only want a thin crust layer. Feel free to use the extra to make another little mini pie treat!
  • For the Whipped Cream Cheese Filling:
  • 1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (*you don’t want it runny! I prefer the Darigold 40% Fat HEAVY Whipped Cream from Costco! It whips up nice and thick!)
  • 1 cup powdered sugar
  • 4 oz cream cheese (1/2 brick), softened at room temperature. *it must be room temperature or it will be clumpy!) *Marscapone cheese would also be a beautiful substitution for cream cheese
  • 1 tsp vanilla (I prefer vanilla bean paste!)
  • 1 tbs freshly squeezed lemon juice
  • 2 tbs milk


  1. Whisk heavy whipping cream until it forms medium to STIFF peaks, and set aside. (Stiff, like almost making butter stiff)

  2. Mix together in a stand mixer with a paddle attachment room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk. Mix until combined well. Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge. (*You may have a little extra cream cheese filling! Perfect for an extra mini pie!)

  3. For the Fresh Peach Sauce:

  4. 1-2 medium peaches, peeled and sliced

  5. 1/4 cup water

  6. 1/2 tbs fresh lemon juice

  7. 1/2 cup sugar

  8. 1 tbs corn starch

  9. In a blender. Add peaches, water, lemon juice, corn starch and sugar. Blend together well, until smooth. Pour mixture into a small saucepan, and bring to a boil. Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.

  10. For the Fresh Peaches:

  11. 4-6 medium peaches, peeled and sliced

  12. Place the sliced peaches in a bowl, and then cover with sauce JUST until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours, then serve! Be sure to keep it stored in the fridge covered!

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